RICETTE DELLA TRADIZIONE

Castagnaccio

Castagnaccio

In a bowl, mix the chestnut flour with water and a pinch of salt and then add a handful of shelled pine nuts or chopped walnuts, until you get a mixture that is not too thick and will pour like honey. Pour into an average-sized baking tin that has been greased with lard, butter or oil, so that the mixture forms a layer roughly 2 cm thick. Decorate the surface with pine nuts or walnuts, a few rosemary-needles and a cross of oil. Bake in the oven at about 150° C until the surface turns a chocolate-brown colour and begins to crack; you can test the consistency by piercing with the blade of a knife that should come out clean. Leave to cool a little before cutting into squares and serving . The ingredients may vary depending on the area and individual tastes: the chestnut flour can also be mixed with wheat flour (in almost equal quantities) and enriched with raisins, grated peel of citrus fruits, milk and liqueur.